Bûche de Noel

January 1, 2011

One of my husband’s family traditions for Christmas is serving a “Bûche de Noel” or yule log for dessert. Since my wonderful mother-in-law was visiting us for the holidays this year, I enlisted her help to teach me how to do it.

I just substituted an all-purpose gluten free flour and it turned out great. Still a lot of work for me to commit to making it every Christmas, but it was fun anyhow. Could easily be changed around with different flavorings or colors. Happy Holidays!

Sift together first four ingredients three times. Beat egg whites until stiff but not dry. Gradually beat in half of the sugar. Reserve. Beat egg yolks until thick and lemon colored. Add remaining sugar and vanilla and beat until creamy. Gradually mix in dry ingredients, and mix until batter is smooth. Add a small amount of egg whites if batter is too thick to stir. Gently fold in egg whites. Pour batter into prepared pan and spread evenly. Bake at 375 degrees for 12-15 minutes. (Do not overbake – chocolate scorches easily).

Put 3 TBSP cream in individual spoonfuls on bûche to represent knots. Color the rest of the icing with cocoa powder to a light brown. Spread cream icing on and comb lightly with a fork to represent bark. Dust with cocoa if desired. Decorate with cherries and leaves of holly.